Salsa Verde Recipe

Ingredients

• 450 g (1 lb)Tomatillos, husks removed and rinsed well
• ½White onion, halved
• 1Jalapeño (use more for a spicier salsa)
• A small handful, or to tasteCoriander
• 2 clovesGarlic
• ½ teaspoonSalt
• 120 ml (½ cup)Water

Instructions

1. 1

   Rinse tomatillos

   Remove the husks and put the tomatillos in a colander. Rinse them well to remove the waxy residue, or wipe the skins with a clean kitchen towel.

2. 2

   Boil until soft

   Put the rinsed tomatillos in a small saucepan with the halved onion and jalapeño. Cover with water and boil for about 10 minutes, until softened and yellow-green in colour.

3. 3

   Blend the salsa

   Put a handful of coriander, the 2 raw garlic cloves, boiled tomatillos, jalapeño, onion, 120 ml water and salt in a blender. Blend well, then taste and adjust the seasoning.

4. 4

   Cool before serving

   Pour the salsa into a glass jar and leave it to cool, or refrigerate it before serving.

What is salsa verde?

Salsa verde means green sauce in Spanish, and Mexican versions commonly use tomatillos for their fresh, tangy flavour. This quick version skips roasting and instead boils the tomatillos with onion and jalapeño until tender.

Blending the cooked vegetables with raw garlic and coriander keeps the method simple and gives the sauce both a mellow cooked base and bright herbal notes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 23 calories, 1g protein, 4g carbs, 1g fat.

The tomatillos and the small amount of onion contribute most of the carbohydrates, while the recipe contains little added fat. There is no substantial protein source, so serve a portion with beans, eggs or another protein-rich dish to make a more balanced plate.

Choosing and preparing tomatillos

Tomatillos: remove the papery husks and rinse the skins well, as the recipe notes that they can have a waxy residue. A clean kitchen towel can help wipe them dry.

Ripeness: use tomatillos that feel firm and are free of damaged patches. The recipe’s colour cue is a shift towards yellow-green as they soften in the pot.

Boiling, not roasting

Even cooking: use a small saucepan and add enough water to cover the tomatillos, onion and jalapeño. Keep the boil going for about 10 minutes, checking that the vegetables soften.

Water for blending: the 120 ml listed in the ingredients goes into the blender after cooking. The cooking water is only specified as enough to cover the vegetables.

Blending for the right texture

Smoothness: blend the cooked vegetables with the coriander, raw garlic, measured water and salt until the mixture is well combined. Blend for less time if you prefer a little texture.

Seasoning: taste after blending, as the recipe directs. Adjust the salt to suit your preference before chilling or serving.

Balancing the heat and herbs

Jalapeño: one gives the salsa its chilli note, while adding more makes it spicier. For a milder result, use the single pepper and taste before deciding whether to add another.

Coriander: the recipe leaves the amount flexible, so start with a small handful and use more or less according to your taste.

How to serve it

As a dip: serve the cooled salsa with tortilla chips or alongside a spread of Mexican-inspired dishes.

As a topping: spoon it over tacos, eggs or grilled vegetables for a fresh, tangy finish. Its loose, spoonable texture also works well alongside rice and beans.

Recipe notes & tips

• Rinse the tomatillos thoroughly after removing their husks.
• Use enough water to cover the vegetables while they boil.
• Keep the garlic raw when adding it to the blender, as the method specifies.
• Start with a small handful of coriander and add more to taste.
• Taste the blended salsa before serving and adjust the salt.
• Chill the salsa in the refrigerator if you prefer to serve it cold.

Variations

• More heat: Add another jalapeño and blend it with the cooked vegetables.
• Milder flavour: Use one jalapeño and remove its seeds before boiling.
• Extra coriander: Blend in more coriander for a stronger herbal note.
• Chunkier texture: Blend briefly, stopping while a little texture remains.
• Roasted version: Roast the tomatillos, onion and jalapeño instead of boiling them.

Common mistakes to avoid

• Skipping the rinse: Waxy residue can remain on the skins, so rinse well or wipe them with a kitchen towel.
• Under-cooking the tomatillos: They may be difficult to blend smoothly; boil for about 10 minutes until softened.
• Adding too much chilli at once: The salsa can become hotter than intended; begin with one jalapeño and taste.
• Forgetting to taste: The seasoning may need adjusting after blending, so check it before serving.
• Serving it too hot: The recipe says to cool the salsa or refrigerate it before serving.

How to store

Keep the salsa in a covered glass jar in the refrigerator and use it within 3–4 days. Stir before serving; it is best served chilled or brought briefly towards room temperature.

Frequently asked questions